Ingredients

Method

Cut the cauliflower into florets, wash and drain. Heat the oil in the wok till fairly hot, not smoking for this recipe.

Slide in the grated ginger and stir and fry for a few minutes till it starts to brown a lite, then add the turmeric and the salt. Turn up the heat slightly add the cauliflower florets, stir and fry these thoroughly till they all get a good coating of the spice mix and start to turn translucent and tinged with brown.

Turn the heat to low and cover till tender, stirring from time to time. Don't overcook as it needs to be al dente. Scatter with the fresh coriander and mix gently. This can be served with rice and a meat or chicken dish or with any Indian bread instead of the rice. Daal goes well with it too.